This is a healthier version of pizza, that is still delicious and filling! Please feel free to use any veggies you prefer or add a protein of your choice. This recipe has been made dairy-free using Almond cheese, which still melts and tastes wonderfully. —Emy Breitenwischer
piece whole wheat or garlic Naan Bread
tablespoons 365 Jalapeno-Basil Pesto (found at Whole Foods)
Lisanatti Shredded Mozzarella Almond Cheese
marinated artichokes, chopped
marinated sun-dried tomatoes, patted dry & sliced
black olives, sliced
basil or Italian seasoning
In This Recipe
Preheat oven to 425 degrees. Place foil on baking sheet and put naan bread on foil.
Smear pesto on naan bread.
Sprinkle shredded almond cheese on pizza, making sure to cover the entire piece, except about 1/2” from the end to create a “crust.”
Spread artichokes, sun-dried tomatoes and black olives evenly on pizza. Season with basil or Italian seasoning.
Place pizza in oven and cook for 12-15 minutes, or until cheese & crust turns golden.
Remove from oven and allow to cool for a couple minutes, then cut into slices.